To guac or not to guac? It’s a question every Chipotle customer has asked themselves at least once. Soon, there will be another side on the menu to debate over. And it’s kind of shocking, considering the fast-casual chain hasn’t had a new dip in its lineup since launching Queso Blanco. Below, you’ll find all the details on the zesty Adobo Ranch, plus my sneak-peek review and original photos.
Chipotle Is Releasing Its First New Dip in 5 Years (and I Got to Taste It Early)
Where there's smoke...
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Published Jun 10, 2025
Chipotle
Taryn Pire
Made with adobo pepper, sour cream and a secret blend of herbs and spices, Chipotle’s adobo ranch can pair well with just about anything on the menu. (FYI, adobo peppers are typically chipotle peppers—aka smoked, dried jalapeños—preserved in a tomatoey, garlicky sauce. They’re a key ingredient for many marinades and sauces in a variety of Latin cuisines.)
Chipotle Rewards members will have a chance to try the new condiment for free with the purchase of an entrée on Tuesday, June 17. If you aren’t a Rewards member yet, don’t sweat: There’s still time to sign up, and it’s free! Be sure to enroll by 11 p.m. on June 16 to get the perk. As a bonus, you’ll score a free side of guacamole for becoming a member.
Now, for the important stuff: How does it taste? The Adobo Ranch is a smoky, spicy twist on a traditionally mild condiment. The dip is thick, silky, tangy and tingly with a consistency less like ranch dressing and more like the chain’s queso, but served cold. (Think French onion dip.)
Taryn Pire
The acidity of the sour cream boosts the other components beautifully. The ranch dressing energy is strong, too, with its signature acidity, herbaceous profile and garlicky notes. The smoke from the peppers totally transforms the condiment with a savory, almost meaty quality.
I tasted it with tortilla chips, in a burrito bowl (I’m a 50/50 carnitas/steak girl, TYSM for asking) and with a chicken quesadilla. The dip shines brightest with the citrusy, salty chips, but I really enjoyed it with the quesadilla as well. (I think it would dominate the flavor of the bowl if mixed in, so I’ll stick to salsa verde and sour cream for that one.) The chicken complemented it seamlessly, and its dippy consistency lent itself perfectly for dunking the quesadilla.
